Crock Pot Mushroom Stroganoff Recipes

MUSHROOM STROGANOFF

Steps:

• Cook noodles as directed on package, omitting salt and oil; drain.
• Generously spray 5- to 6-quart Dutch oven with butter-flavor cooking spray; heat over high heat. Add mushrooms and onion; cook 10 minutes, stirring frequently, until vegetables are golden brown.
• Meanwhile, place flour in medium bowl. Gradually beat in milk with wire whisk until smooth. Beat in sherry, butter, salt and pepper. Pour cooked mushroom mixture into large bowl. Gradually add milk mixture to hot Dutch oven, stirring with wire whisk. Cook 3 minutes, stirring constantly with whisk, until slightly thickened.
• Stir sauce and noodles into mushroom mixture. Stir in sour cream. Sprinkle with chives.

SLOW-COOKER MUSHROOM BEEF STROGANOFF

Steps:

• Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours., Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

CROCK POT MUSHROOM STROGANOFF

Steps:

• Clean mushrooms and slice.
• Melt 2 T of butter in a large skillet.
• Place half the mushrooms and all of onion in skillet and saute until tender.
• Place in crock pot.
• Repeat with remaining mushrooms and butter.
• Place these in crock pot.
• Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot.
• Cook on high 4 hours, or low for 8 hours.
• Blend reserved broth and flour.
• Take mushroom mixture out of crock pot and heat on stove top until boiling.
• Stir in flour mixture until broth is thickened.
• Remove from heat: stir in sour cream.
• Serve over buttered noodles or rice.